Bread and biscuit pudding

I swear that the first time I made this pudding from leftovers, I put too much chocolate and everything stuck to the pan, and the kids laughed at me until I cleaned it up. But you should know that since then I've been making it over and over, with improvements here and there – it’s one of those things that starts with “I don’t have fresh bread and there are some leftover cookies” and ends up saving a lazy evening or a lackluster breakfast. I especially make it when the house is quiet, and I keep gathering ingredients in the kitchen that seem to have no purpose. It feels like it was made to appease the frugal housewife and the sweet tooth. Once, I used lemon zest instead of orange, and no one wanted to leave the table. So let me tell you how this recipe works for me, because it’s a shame to throw away bread, especially when it’s not really spoiled.

Time, servings, and how I get tangled up with the dishes

For me, the whole process takes about 15 minutes (maybe 20 if you get tangled up with the chocolate), plus around 40 minutes in the oven. Servings? Well, let’s say it’s enough for about 3-4 normal people, or two who came back hungry from work. It’s not a complicated recipe at all. Even if you’re not particularly motivated, you won’t get stuck anywhere. It’s the kind of “just throw everything in the pan and you’re done.”

Why I make this often

Honestly, I make it because there’s always some bread left over, and there are never any cookies missing from the cupboard (usually leftovers that no one wants anymore). I’ve noticed that it disappears quickly, whether I use just plain cookies or some with cocoa. And if I don’t pay attention to it, it actually turns out better, I don’t know why – maybe because it’s not a recipe you have to watch the clock for. It saves you a good amount of time that you’d otherwise spend trying to make something sweet for the family or for yourself if you’re in a rush.

Ingredients (plus what each does)

- 2 rolls (or pieces of white bread, about 200 g) – the base, absorbs all the liquid and gives the pudding its consistency.
- About 10 plain cookies (around 80-100 g) – adds a bit of texture and sweetness, they break easily and create a crunchy crust on the edges.
- 250 ml milk (I always use whole milk, but semi-skimmed works too, or even plant-based if needed) – softens everything and helps bind the egg with the bread.
- 1 egg – it’s the glue, binds the pudding, without it it would just be a puddle of crumbs.
- 40 g margarine (I admit, sometimes I use butter when I feel like something richer) – for greasing the pan and drizzling among the pieces, adds flavor and crunch.
- 2 tablespoons sugar (I don’t heap it, otherwise it turns out too sweet for my taste) – just enough to avoid blandness, it melts nicely.
- A good handful of raisins (about 40 g, but here everyone can add as much as they want) – brings a surprise sweetness with every bite.
- 50 g chocolate (I’ve used all kinds, from dark to milk, it’s good anyway, just make sure the pieces aren’t too small so you can feel them) – that part that makes you keep taking more from the pan.
- Zest from half an orange (just the orange part, without the white) – the aroma is the charm, it changes everything.
- 1 packet of vanilla sugar or a little essence (sometimes I add natural extract when I remember) – otherwise, something is missing from the flavor.

Preparation method (with explanations, tips, and numbered steps)

1. Start with the raisins: put them in a cup with warm water (if I’m in a hurry, I leave them for 10 minutes, if not, I forget them there for half an hour). They plump up, won’t burn in the oven, and won’t stay hard. Some add a splash of rum; I don’t always, but if you have it, it’s worth it.

2. Tear the rolls/pieces of bread and cookies directly with your hands, about the size of two fingers for each piece. There’s no point in crumbling them too much; they will soften in their place. Throw them into a pan greased with about 10 g of margarine or butter. I use a 20x20 cm pan to keep everything at a good thickness.

3. In a bowl, beat the egg with the milk, add the sugar, vanilla sugar, and grated orange zest. Don’t whisk too much, just enough to combine. Pour the mixture over the pile in the pan. Let it sit for about 25-30 minutes – you need to see that all the bread has soaked up the liquid. If the cookies rise to the top, press them down gently with a spoon from time to time.

4. Drain the raisins and sprinkle them all over, along with the chocolate cubes (cut with a knife, about the size of a fingernail each). Cut the remaining margarine/butter into small cubes and distribute them evenly in the pan. Mix very gently with a fork, just to spread them a bit, don’t mix them completely so that you have some chocolatey areas and some with raisins.

5. Put the pan in the oven at 180°C (preheated, if you don’t forget like I do), for about 35-40 minutes. From experience, after 30 minutes I check with a fork to see if it has set in the center – if it still jiggles, I leave it for another 5-10 minutes, depending on the oven. Don’t leave it too long, or it will dry out.

6. Take it out of the oven and let it cool a bit (I usually don’t have patience, but it cuts better after 10-15 minutes). It’s good both warm and cold, but warm with the chocolate still soft is… no need to say more.

Tips, variations, and serving ideas

Useful tips, mistakes, and tricks

- If you put more milk than I suggest, it becomes too soft and doesn’t set properly. I’ve made it too mushy a few times; I don’t recommend it.
- Don’t try to take the pudding out of the pan while it’s hot, or it will break and you’ll get frustrated. It’s better to cut it directly in the pan so you don’t ruin everything.
- The cookies shouldn’t be too sweet or flavored (I never use too many cocoa cookies; it’s too much).
- The orange zest must be just the orange part; the white part is bitter and gives a strange taste.
- If you want to prevent it from sticking to the bottom, you can use parchment paper, but I usually grease it well with butter or margarine and it works.

Ingredient substitutions and adaptations

- You can use any bread, even whole grain, but then you might need a bit more milk.
- The cookies can also be digestive or sugar-free if you want something lighter.
- Plant-based milk works (like almond or oat), if you have intolerances or want a vegan version. Instead of the egg, I’ve tried ground flaxseeds mixed with water; it works, but it doesn’t bind quite the same, but it’s fine.
- If you don’t want raisins, you can use dried cranberries or chopped dried plums.
- For gluten-free: use special bread and cookies (they can be found, but be careful with the liquid amount as they absorb differently).

Recipe variations

- Sometimes I’ve used lemon zest instead of orange (another flavor, works very well if you don’t like orange).
- You can add a few almond flakes on top for a crunchier crust.
- Instead of chocolate, it also goes well with pieces of apple or banana – gives a different kind of sweetness.
- I’ve heard someone say they add a splash of cinnamon to the milk. I tried it; I didn’t think it was bad, but it doesn’t need much.

Serving ideas (what goes well, what drinks)

- It goes great with Greek yogurt on top, especially when the pudding is warm.
- A dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent.
- A strong black coffee or green tea, which I always have in the morning alongside a slice of leftover pudding from the night before.
- It can serve as breakfast or a snack, even as dessert for a simpler meal.

Frequently asked questions (with detailed answers, not just a sentence)

1. What type of bread works best?
I’ve tried all kinds of bread: white, semi-whole, milk rolls, baguette, even seed bread (as long as there aren’t too many seeds). It works best with white bread, preferably slightly stale from 1-2 days. Very fresh bread risks becoming gummy after baking; it doesn’t absorb the liquid well. So if you have older bread, it’s perfect.

2. Can I omit the egg?
If you don’t have an egg or don’t want to use one, you can replace it with “flax egg” (that is, 1 tablespoon of ground flaxseeds + 3 tablespoons of water, left for 10 minutes to swell). The consistency won’t be as bound, but it still works, especially if you don’t mind a softer pudding. You can also add a teaspoon of cornstarch to the milk to help with binding.

3. What can I substitute for chocolate?
If you don’t want chocolate, you can use dried fruits (cranberries, plums, apricots), or if you don’t want to add anything extra, just leave the raisins. It also works with nuts, chopped peanuts, or even small pieces of apple. The important thing is to distribute them evenly so that there aren’t “pockets” of fruit or chocolate.

4. How do I know when it’s baked and ready to take out of the oven?
The simplest test is to stick a knife or toothpick in the center of the pudding. If it comes out clean or with crumbs, it’s good. If it’s wet or has liquid milk on it, leave it for another 5-10 minutes. Be careful that it firms up as it cools, so don’t panic if it seems a bit soft when hot.

5. Can it be made without sugar?
If you want to reduce sugar, you can use a sugar substitute (erythritol, xylitol, stevia). However, the cookies already have sugar, as does the chocolate, so it’s sweet enough anyway. I once tried it with sugar-free cookies and dark chocolate; it was okay – although it was less of a “dessert” and more of a “breakfast.”

Nutritional values (approximate)

For an average portion (from a pan divided among 4 people), I think you reach about 250-300 kcal, depending on how “generous” you are with the chocolate and butter/margarine. Carbohydrates are predominant (about 40-45 g per portion), few proteins (about 6-7 g, depending on the egg and milk), and moderate fats (8-10 g, if you don’t overdo it with the butter). It’s not the lightest dessert, but it’s not a calorie bomb either, especially if you combine it with some fresh fruits or make it with lighter cookies. If you make it with plant-based milk and egg substitute, you also reduce cholesterol and animal fats.

It’s a filling pudding, good for breakfast or an occasional dessert, not for those on strict diets. It has sugar, it has fast carbohydrates, but it’s still much better than cakes with heavy creams or sweet pastries. Plus, you can adjust the quantities – if you want it to be more “diet,” just reduce the sugar and chocolate.

How to store and reheat

A sincere tip: if you keep it in the pan covered with foil or a lid, it lasts in the fridge for 2-3 days without any problems; I haven’t seen it spoil. If you want to keep it longer, I recommend portioning it and putting it in containers. When reheating, it works best in the microwave (20-30 seconds per portion) or in the oven at 120°C, covered with foil, for about 10 minutes. If you eat it cold, it’s a bit more “sticky,” but still good, especially with yogurt or cold milk on the side.

I don’t believe it will last long in the fridge, but if it does, in the morning you heat a piece, throw some fresh fruit on top, and you have breakfast sorted. And you won’t feel guilty about throwing away bread.

 Ingredients: 2 rolls (or any white bread) approximately 10 biscuits 250 ml milk 40 g margarine 1 egg 2 tablespoons of sugar a handful of raisins 50 g chocolate orange peel vanilla

 Tags:  bread pudding